I look forward to making this easy pumpkin curry soup every fall. It offers something different in flavor than we’re used to finding in soups at our home. I also happen to love the texture. And have I mentioned that it’s easy?
There are a total of three steps to making this soup. Yep, three.
It may sound unimpressive, but the flavor you achieve with minimal effort will knock your socks off. You can adjust the amount of curry to suit your tastes. I make it a bit different each time depending on who is taking part in our meal.
You can use either canned pumpkin or your own homemade pumpkin puree. Both carry the same nutrients, but the homemade – as with most things – does have more flavor.
- 4 cups pumpkin puree
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon curry powder
- salt to taste
- Melt butter in large pot over medium heat.
- Once butter is melted, whisk in all other ingredients until well blended.
- Bring to a boil and cook until thickened.
And that’s it. Quick and uncomplicated. That’s how I like to roll in the kitchen. 🙂
How about you? What’s your favorite fall soup recipe?